Save There's something about the smell of garlic hitting hot oil that makes you feel like you're doing something right in the kitchen. I stumbled onto this creamy ditalini pasta on a random Tuesday when I was craving comfort food but didn't want to feel weighed down afterward. The half-and-half swap was pure accident—I'd run out of heavy cream—but it turned into the best version I've made since. It's one of those dishes that feels fancy enough for guests but simple enough that you won't stress about the cooking.
I made this for my sister last spring when she was visiting, and she practically licked the bowl clean. She kept asking what restaurant I'd stolen the recipe from, which made me laugh because it came together in the time it took to boil water. Now whenever she calls asking what to cook for dinner, this is the first thing she remembers, and honestly, that's a better compliment than any recipe review.
Ingredients
- Ditalini pasta (300 g): These tiny, elegant tube shapes are perfect because they capture the sauce in every bite—regular penne gets too heavy in a creamy dish like this.
- Olive oil (1 tablespoon): Use something you'd actually cook with, not the fancy finishing oil; it needs a higher smoke point here.
- Garlic (4 cloves, finely minced): Fresh is the only way—jarred garlic will taste flat and metallic by comparison.
- All-purpose flour (2 tablespoons): This is your thickening agent, and the key is whisking it smooth before the cream hits it, or you'll get lumps.
- Half-and-half (480 ml): The star player that keeps this lighter than the traditional cream version without sacrificing that silky texture.
- Vegetable broth (60 ml): This stretches the sauce and brings a subtle depth that pure cream lacks; low-sodium means you control the salt.
- Parmesan cheese (40 g, grated): Always grate it fresh if you can—pre-grated cheese has anti-caking agents that make the sauce feel grainy.
- Salt and pepper: Taste as you go; the broth and Parmesan both contribute salt, so go easy at first.
- Red pepper flakes (pinch, optional): A tiny amount adds warmth without heat, but skip it if you prefer pure comfort.
- Fresh parsley (2 tablespoons, chopped): This brightens everything at the end and makes the dish look like you tried.
Instructions
- Get the pasta water ready:
- Bring a large pot of salted water to a boil and cook the ditalini according to the package instructions until al dente. The water should taste like the sea—this is your seasoning base. Reserve a half cup before draining; you'll need it later to loosen the sauce if things get too thick.
- Wake up the garlic:
- While the pasta cooks, heat olive oil in a large skillet over medium heat and add the minced garlic. You want it fragrant and just starting to turn golden, about 1–2 minutes; if it browns, it goes bitter and the whole dish tilts wrong.
- Build your roux:
- Sprinkle the flour over the garlic and stir constantly for a minute or so to cook out the raw flour taste. This mixture should smell toasty and look like wet sand, not lumpy or clumpy.
- Whisk in the cream base:
- Gradually pour in the half-and-half and vegetable broth while whisking continuously to avoid lumps. Keep whisking for 3–4 minutes until the sauce thickens enough to coat the back of a spoon.
- Season the sauce:
- Stir in the Parmesan, salt, pepper, and red pepper flakes if you're using them. Let it simmer gently for 2 minutes; this helps the flavors meld and keeps the sauce from feeling sharp or one-note.
- Bring it all together:
- Add the drained ditalini to the sauce and toss to coat every piece. If the sauce looks too thick, add the reserved pasta water a little at a time—it should move around the pan, not sit there stiffly.
- Finish and serve:
- Take it off the heat, scatter the fresh parsley and extra Parmesan on top if you want, and serve right away while everything's still hot and silky.
Save I remember my eight-year-old nephew asking for seconds, which for him is basically unheard of because he's usually too busy talking to eat. Watching him genuinely enjoy something I made felt different from impressing adults—there's something about a kid's honest appetite that makes you feel like you've actually done something right.
Why This Pasta Hits Different
The magic here is the half-and-half doing the work that heavy cream usually does, but with less guilt hanging over your head. It's rich enough to feel luxurious but light enough that you can eat a full bowl without needing a nap afterward. The garlic is bold and honest—no cream sauce hiding behind it—and that's exactly what makes it memorable.
How to Make This Your Own
This is one of those foundational dishes that loves additions without falling apart. I've stirred in everything from crispy pancetta to sautéed mushrooms, and it always works because the sauce is flexible enough to absorb extra flavors. The vegetable broth actually makes it easy to add proteins or vegetables without the sauce becoming a clumpy mess.
Pairing and Timing
Serve this with a simple green salad dressed in lemon vinaigrette so you have something bright to cut through the richness. A chilled glass of Pinot Grigio or even a crisp Sauvignon Blanc works beautifully, but honestly, cold water is fine if that's what you're having. The timing is perfect for weeknights because from the moment you start boiling water to the moment you're eating is just 30 minutes, which means you can make this after work without losing your mind.
- If you want extra protein, throw in some cooked chicken or sautéed mushrooms while tossing the pasta.
- Whole wheat ditalini works here if you want added fiber, though it'll need an extra minute or two in the pot.
- Leftovers reheat gently on the stove with a splash of broth or half-and-half to restore the creamy texture.
Save This is the kind of dish that reminds you why cooking at home matters. It's not complicated, but it's undeniably comforting and genuinely delicious.
Recipe FAQs
- → Can I use a different pasta shape?
Yes, small pasta shapes like elbow macaroni or small shells can be used as a substitute for ditalini for similar texture and sauce coverage.
- → How can I make the sauce thicker or thinner?
Adjust the sauce consistency by adding reserved pasta water to thin it or simmering a bit longer to thicken the sauce further.
- → Is there a way to add protein to this dish?
Adding cooked chicken, sautéed mushrooms, or legumes can boost protein content while complementing the creamy garlic flavors.
- → What alternatives can I use instead of half-and-half?
You can substitute with whole milk or a milk and cream mixture, but the sauce may be less creamy. Non-dairy options require adjustments for thickness.
- → How do I prevent garlic from burning?
Sauté garlic over medium heat just until fragrant and lightly golden, about 1-2 minutes, to avoid bitterness from burning.